Parisian Split Pea Soup With Bacon and Croutons

Recipe by ratherbeswimmin
READY IN: 9hrs




  • Croutons-can be made up to 2 days ahead; preheat oven to 350°; spread the bread cubes on a large baking sheet; drizzle with the butter and sprinkle with salt and pepper to taste.
  • Bake, stirring occasionally, until lightly toasted, about 10 minutes.
  • Remove and let cool completely; use immediately or store in plastic bag at room temperature.
  • Soup-rinse the split peas and drain them in a colander.
  • Discard any shriveled peas.
  • In a large skillet, cook the bacon, turning, until crisp on both sides.
  • Remove the bacon, but leave the fat in the pan.
  • Drain the bacon on paper towels; crumble the bacon and set it aside to garnish the soup.
  • Add the onion, carrot, and celery to the skillet with the bacon fat and cook, stirring often, until softened and golden, about 10 minutes.
  • Scrape the vegetables into a large slow cooker.
  • Add in the split peas, herbs, broth, and salt and pepper to taste.
  • Cover and cook on LOW for 8 hours, or until the peas are tender.
  • Cool slightly.
  • Discard the bay leaf.
  • Transfer to a blender, puree until smooth, and reheat if necessary.
  • Taste for seasoning and adjust.
  • Serve hot, sprinkled with the bacon and croutons.